With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour the inside of the maple syrup can. Line the inner wall with parchment paper, letting the paper protrude by 5-cm (2-inch).
In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, cream the butter with the ground almonds, oil, and sugar. Add the egg and stir until smooth. Add the dry ingredients alternately with the syrup. Pour into the can. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes and unmould. Let cool.